Hand Peach Pies

For the first time this morning it started to feel like Autumn. The morning felt cool and crisp. I knew exactly what I was having for breakfast. Please tell me that’s what you think about first thing in the morning.

So far today I have eaten a bowl of peaches topped with homemade yogurt, honey and almonds. For a mid-morning snack I had one of these delicious hand pies. For lunch I had a huge bowl of peach crisp. My afternoon snack, while snapping photo’s, consisted of 1/2 of another hand pie.

As I was peeling my peaches I had an overwhelming feeling of gratitude for my good neighbor who shared a bag of peaches from her peach tree. Mimi is always bringing me goodies from her garden. I like to call it “neighbor good” gardening. She’s one amazing lady.

Not only did Mimi share with me, but another neighbor who is raising bees brought me by a jar of his amazing raw honey from his hives. Is that what you call it? Raising bees? Please correct me with the right terminology if I am incorrect. Anyway, bless his little heart and all of his bee stings. He will never know how much I love honey. It’s my favorite condiment and bread spread. He has shared his sweet vine ripened grapes as well.

Can you see why I’m overwhelmed with such gratitude for such generous neighbors?

When making the recipe for pie dough, pat the entire batch into a square and refrigerate.

On a floured surface, roll out pie crust.

Roll out to a 15 x 18-inch rectangle. Or close to that dimension.

Cut 5 three inch strips along the 15-inch side.

Going the opposite direction cut strips every 4-inches.

There should be 25 3 x 4-inch rectangles. Actually you will have 25. Just sprinkle sugar over the leftover rectangle and bake it…a little treat for yourself.

Brush the edges of with heavy cream.

Add a heaping tablespoon full of peach filling.

Cut the butter into small pieces and have sugar ready.

Dot with a few small pieces of butter.

Top with another rectangle of pie dough.

Press edges together.

Seal tightly with fork tines.

Brush with heavy cream.

Sprinkle with sugar. I’m using raw Turbinado sugar.

Cut a few slits into the top pie crust to allow steam to escape.

Place in a preheated 400 degree oven and bake for 20-22 minutes or until golden brown.

Remove from oven when golden brown. Allow to cool for about 10 minutes because the filling is very hot. I know this because I just bit into one because I couldn’t wait. I should have topped the hot pie with a scoop of vanilla ice cream…for cooling purposes, of course.

The crust will seriously melt in your mouth. It’s so buttery and flaky. I love peaches and almonds.

To make the filling: Peel, pit and dice about 5-6 peaches. Place in a large bowl. Add a squeeze of lemon, cornstarch, honey, almond extract and salt. Stir then set aside.

Roll out pie dough into a 15 x 18-inch rectangle. Cut 3-inch strips along the 15-inch side then cut 4-inch strips going along the 18-inch side. You should have 25 3 x 4-inch rectangles. Line 2 baking sheets with parchment paper. Place 6 rectangles on each baking sheet. Spoon a heaving tablespoon of peach filling into the center of each rectangle. Brush edges with cream. Top with second rectangle of dough. Crimp edges with a fork so seal. Brush top of pie with cream and sprinkle with sugar. Repeat until there are 12 hand pies. Bake in a preheat 400 degree oven for 20-22 minutes or until golden brown. Makes 12 hand pies.

The good news is you can substitute apples for the peaches. My measuring doodad is from my grandmother. It's a quilting measuring stick. It's 6 x 22-inches. I'm sure she assumed I would become a quilter, but I have gotten much more use from it in the kitchen. Love it. Head to your quilting store I'm sure they will have several to choose from. I have no idea what the cost would be.